Pie with whole porcini mushrooms
San Lorenzo Whole Porcini Mushrooms in Oil are a real delicacy: small, ultra-fleshy, delicious porcini mushrooms - all thoroughly cleaned and still whole.
The best way to use them as an accompaniment to ham and cold meats.
But they’re also great in savoury pies.
1 jar of San Lorenzo Whole Porcini Mushrooms
1 roll of puff pastry
2 eggs
250 g ricotta
Salt and pepper
A sprig of rosemary
Preheat the oven to 180° C.
Drain the mushrooms and wash under running water to remove as much oil as possible.
Roll out the pastry and lay the mushrooms on top. Beat the egg into the ricotta, add the salt and pepper and cover the base of the flan. Garnish with a few sprigs of rosemary.
Bake in the oven for 35-40 minutes until golden.
Turn out and serve warm or cold.
